Canadian pizzerias to get cheaper mozzarella

May 3, 2013

The Canadian Dairy Commission (CDC) has announced the creation of a milk class for mozzarella cheese to be used on fresh pizzas. The new 3(d) class was approved by the Canadian Milk Supply Management Committee (CMSMC) and will take effect June 1.

This new class will lower costs for restaurants that prepare and cook pizzas on site and help grow the market segment for mozzarella cheese in Canada.

"Today's announcement is good news for Canadian dairy farmers, processors and our restaurant industry," said Canada's Agriculture Minister Gerry Ritz. "This is a good example of how greater collaboration between the whole value chain can help grow markets for our farmers while keeping Canada's restaurant industry competitive."

This new class covers standardized mozzarella cheeses to be used strictly on fresh pizzas by establishments registered with the CDC under terms and conditions approved by the CMSMC.

The new class is expected to favor the development of the market for mozzarella in the restaurant sector and benefit farmers, processors and restaurants.

"The Dairy Farmers of Canada and the Canadian Restaurant and Foodservices Association (CRFA) have been collaborating with the CMSMC on finalizing this proposal for a few months now," said Wally Smith, president of Dairy Farmers of Canada. "It is the farmers' sincerest hope that this class will bring growth in sales of cheese in the restaurant pizza category."

Canada's restaurant industry purchases $2.5 billion worth of dairy products annually, generates $65 billion in economic activity and employs more than 1.1 million people in communities across the country. Canada's dairy industry also generates $19.5 billion in both farm gate and processor sales.